Wednesday, November 23, 2011

Ricotta & Spinach Frittata

Today we got our first real snowfall of the season. And commuters, as is tradition, panicked and forgot how to drive. Ugg. Made for a looong drive in. In spite of me getting up early, I was at work almost at the normal time I'd be arriving in the morning. The upside is that it'll all be gone by Friday, and it'll be back to warm-ish temperatures for my weekend walks.

Tonight I had planned on making something else for supper, but in light of the snow and slush and mess, I felt like having breakfast for supper. This recipe is veryeasy and quick enough I could have made it for breakfast. Served on a piece of toast, with a side dish of rice, or wrapped in a tortilla, it's easily fit into any meal of the day.

In a medium bowl, whisk together egg whites, egg and skim milk until frothy; set aside.

Heat oil in a 10-inch nonstick frying pan on medium. Add garlic and onion and sauté for 3 to 4 minutes, until softened. Add spinach to pan, in batches if necessary, and cook, stirring frequently, until wilted. Season with salt, pepper and nutmeg.

Pour egg mixture into pan and drop ricotta by the tablespoonful over top.